pizza, pizza (plus a truely yummy recipe)

[Mark Wright AIA]

Howdy
I think the whole ketjap and pizza line in M&D is a joke. 
A *joke*. Laugh, and make your favorite in your own way.

The pizza I make for my brood is really yummy and delicate:

1) A base of crushed tomatoes, unseasoned and direct from the can. (Nix
the ketjap.)

2) 3/16" thick sliced rounds of *fresh* mozzarella, the kind that comes
in lumps wrapped in plastic or in a little bucket of whey. Fresh
mozzarella is the key to a long and fulfilling life. Accept no
substitutes, not even at gunpoint. Ever.

3) A generous layer of pitted and chopped Mt. Pelion Black or Kalamata
olives.

4) Lots of verrry thinly sliced Vidalia onion looped and draped about.

5) Shreds of thin sliced ham here and there, mostly for color.
Sometimes I use orange peppers instead.

6) A spare dusting of oregano.

Bake the whole thing until the onions begin to curl and blacken. Allow
it to cool significantly before you try to cut the slices. Always cut
your pizza into eight slices; P would have it so, and that is certainly
reason enough for the likes of you and me...

Mark


--- Mutualcode at aol.com wrote:
> I came, I saw, I ate pizza...
> 
> One striking difference between the emergence of "pizza"
> in M&D and the basic pizza as most of us know it, is that Dixon's
> version is more complex than the basic cheese, tomato sauce
> and crust pie.
> 
> Could this be a suggestion that some very successful cultural
> artifacts start out more complex and gradually become less
> so as they evolve, contrary to the tendency to assume that
> such processes are ever increasing in complexity?


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